Grenadins of Tenderloin, Paladio

Cut lengthwise from a tenderloin some slices half an inch in thickness, and shape them like half hearts, then lard them with small pieces of larding pork (No. 4, Fig. 52). Garnish the bottom of a sautoir with slices of bacon, place on top finely cut onions and carrots, and set the grenadins above. Moisten with Beef stock (No. 194a), cover the saucepan, and reduce until dry. Moisten again, cover with a sheet of buttered paper, then set it in the oven to cook, basting it frequently during the time. Glaze them a fine color, then have pieces of cooked ham the same shape, fry them in butter with sliced apples. Arrange the cooked ham on a dish, put grenadins on top, reduce the gravy, strain, and remove the fat, mixing in some espagnole (No. 414) reduced with Madeira wine, and pour it over the grenadins. Garnish the dish with the slices of fried apples.